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By Ali Jones
Instant Pot Taco Chicken Lettuce Wraps (or Rice Bowls)
5 steps
Prep:10minCook:25min
Shredded taco-seasoned chicken made quickly in the Instant Pot, served in crisp lettuce wraps or over rice with your favorite toppings.
Updated at: Sun, 18 May 2025 23:09:39 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories390.3 kcal (20%)
Total Fat17 g (24%)
Carbs32.8 g (13%)
Sugars1.5 g (2%)
Protein25.8 g (52%)
Sodium233.1 mg (12%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.5 lbschicken breasts
or thighs
1 tspchili powder
1 tspcumin
1 tsppaprika
½ tsporegano
½ tspgarlic powder
½ cupwater
or chicken broth
1 headbutter lettuce
or romaine or tortillas
Toppings
Instructions
Step 1
Start rice. Put 1 cup dried rice in rice cooker.
dried rice1 cupsStep 2
Add chicken, taco seasoning, and water/broth to the Instant Pot.
chicken breasts1.5 lbs
chili powder1 tsp
cumin1 tsppaprika1 tsp
oregano½ tsp
garlic powder½ tsp
water½ cupStep 3
Seal and pressure cook on high for 12 minutes. Let release naturally for 5–10 minutes.
Pressure CookerManualStep 4
Shred the chicken using forks.
Step 5
Serve in lettuce leaves or over rice, topped with avocado, cheese, and tomato.
avocado1 
sour cream
shredded cheese1 cup
tomatoes1 dried rice1 cupsNotes
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Easy
Makes leftovers
One-dish
